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This mouthwatering Thai pad kee mao brings authentic street vendor flavors straight to your home. The mix of broad rice noodles, juicy chicken, and fragrant basil creates that irresistible combo of hot, sweet and umami tastes that keeps you coming back for more. The signature smokiness from quick high-heat cooking gives these noodles their unforgettable character.
I first whipped up these spicy noodles after coming home from Thailand where I couldn't get enough of this dish. I tried making it several times until I finally nailed that amazing street food taste that made me fall head over heels for Thai cooking.
Ingredients
- Medium wide rice noodles (250g): Vital for the right chew and standing up to intense wok cooking
- Chicken thighs (250g): Tastier than breast meat though both work fine
- Soy sauce: Creates the savory foundation for marinade and sauce alike
- Dark soy sauce: Gives deeper color and richer taste than regular soy
- Oyster sauce: Adds thickness and subtle sweetness
- Fish sauce: Can't skip this for true Thai flavor
- Thai red chili peppers: Use more or less depending how hot you like it
- Holy basil: The star herb that defines this dish's unique flavor
- Baby bok choy: Brings crispness and balances the heavy elements
- Garlic and onion: The flavor base that starts everything off right
Step-by-Step Instructions
- Marinate the Chicken:
- Slice chicken across the grain into thin strips about 1/4 inch thick. This cutting method makes it super tender. Mix with 1 teaspoon soy sauce and set aside for 15-20 minutes. This quick soak lets flavors sink in while you handle other prep work.
- Prepare the Noodles:
- Put rice noodles in hot water for 15-20 minutes until they bend easily but still have some bite. They should be a bit underdone since they'll finish cooking in the wok. Getting this step right keeps noodles from turning mushy.
- Prepare the Sauce:
- Mix all sauce stuff in a small bowl. The mix of regular soy, dark soy, oyster sauce, fish sauce, brown sugar and white pepper makes that deep flavor you want. Adding chicken stock or water helps the sauce coat everything nicely.
- Sear the Chicken:
- Get your wok or big pan super hot then pour in 2 tablespoons oil. When oil starts to shimmer, drop chicken in one layer and don't touch it for 2 minutes. This makes a tasty brown crust. Flip once and cook another minute until nearly done. Take it out and set aside.
- Stir Fry Aromatics:
- Wipe wok if needed then heat the rest of the oil. Toss in sliced onion and cook for 30 seconds. Add the white parts of green onion, chopped garlic, and Thai chilies. This quick cooking keeps their flavors strong but takes away the harshness.
- Combine Everything:
- Throw in bok choy and stir briefly until slightly soft. Add the drained noodles, cooked chicken with its juices, Thai basil, and green onion tops. Pour sauce around the edges of the wok where it'll sizzle and get sticky.
- Final Wok Toss:
- Turn heat to high and keep everything moving for about 2 minutes. The noodles should get slightly charred in spots, creating that classic street food taste. Keep everything moving to prevent sticking and make sure sauce coats everything.
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Holy basil makes this dish what it is with its unique peppery kick that regular basil just can't match. The first time I spotted genuine holy basil at my local Asian grocery, just smelling it took me right back to Bangkok's busy streets. If you can get your hands on it, it really makes the dish taste authentic.
Picking Perfect Noodles
Your choice of rice noodles really changes how your finished dish turns out. Go for packages that say medium wide or about 3-5mm thick. Fresh rice noodles are the traditional choice and work amazingly if you can find them, but dried ones do the job just fine. Just don't soak them too long. They need some firmness since they'll soak up more liquid from the sauce while cooking.
Spice Level Options
Real Thai drunken noodles pack quite a punch, but you can easily make it as mild or fiery as you want. For a truly hot version, throw in 2-3 whole Thai bird chilies with seeds. For something milder, take the seeds out or just use one chili. If you're feeding folks with different spice tolerances, keep the dish on the mild side and put out some sliced fresh chilies or chili oil for people who want more heat. The dish tastes amazing no matter how spicy you make it.
Why "Drunken" Noodles?
These noodles don't actually have any booze in them, despite what the name suggests. People have different ideas about where the name comes from. Some think these spicy noodles help cure hangovers. Others say they're so spicy they make you feel drunk, or that you need lots of water while eating them. My favorite story came from a food cart owner in Bangkok who told me the noodles look messy and "drunk" when they're properly tossed around at high heat.
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Get all your ingredients ready before you start cooking because once you begin, things move really fast.
Frequently Asked Questions
- → What ingredients go into drunken noodles?
Drunken noodles typically include wide rice noodles, protein like chicken, fresh Thai basil, baby bok choy, garlic, onion, and a savory stir-fry sauce made from soy sauce, oyster sauce, and fish sauce.
- → How is the smoky taste achieved in this stir-fry?
The smoky flavor is a result of cooking the noodles at high heat, letting them sear slightly as they absorb the flavorful sauce.
- → What are other protein options besides chicken?
You can swap chicken for shrimp, tofu, pork, or beef. Just make sure to adjust the cooking time to suit the protein you choose.
- → Why are Thai drunken noodles spicy?
The heat in this dish typically comes from Thai red chili peppers, but you can adjust the spice level to suit your preference.
- → What kind of noodles should I use for this meal?
Medium-width dried rice noodles work well as they soak up the sauce and maintain a chewy texture.
- → Can you make vegetarian drunken noodles?
Absolutely! Swap the chicken for tofu or extra vegetables, and replace fish sauce with soy sauce or a vegan substitute.